Have you ever come across a dessert that feels like a warm hug in cake form? That’s exactly what this Italian Cream Sheet Cake delivers! With its moist, tender crumb, bursts of shredded coconut, crunchy pecans, and a luscious layer of cream cheese frosting, this cake is perfect for celebrations or even as a sweet indulgence for no reason at all.
It’s one of those desserts that instantly transports you to the Italian countryside—where every bite feels like a celebration of flavor and texture. Personally, I love making this cake when I’m in the mood to whip up something special without spending hours in the kitchen. Trust me, your friends and family will thank you!
Let’s dive right in, shall we?
The Recipe: A Love Story in Layers
Ingredients You’ll Need:
Before we start, let’s round up everything we need to make this masterpiece. Don’t worry; the ingredients are simple and easy to find:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts
For the Cream Cheese Frosting:
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnish (Optional):
- Additional shredded coconut
- Chopped pecans or walnuts
Getting Started: Prepping for Perfection
1️⃣ Preheat Your Oven
The magic begins by preheating your oven to 350°F (175°C). While it’s warming up, grease a 9×13-inch baking pan and line it with parchment paper. If you’re not using parchment, a light coat of non-stick cooking spray works just fine.
2️⃣ Mixing the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures even distribution of the leavening agent, so your cake rises beautifully.
The Secret to a Moist Cake
3️⃣ Creaming the Butter and Sugar
This is where the magic begins! In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar. Beat until it’s light, fluffy, and irresistible. Then, add the egg yolks one at a time, making sure each yolk is fully incorporated before adding the next. Stir in the vanilla extract for a subtle but essential flavor boost.
The Flavor Explosion: Coconut and Pecans
4️⃣ Combining the Wet and Dry Ingredients
Now it’s time to bring everything together. Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Always begin and end with the dry ingredients to ensure the batter mixes evenly.
Once combined, fold in the shredded coconut and chopped pecans (or walnuts, if you prefer). These additions give the cake its signature texture and flavor.
Light and Airy Texture
5️⃣ Whipping the Egg Whites
Here’s the trick to achieving that tender crumb: In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter. This step adds a light, airy structure to your cake.
Baking to Perfection
6️⃣ Bake the Cake
Pour the batter into the prepared baking pan, spreading it evenly to ensure an even bake. Pop it into the preheated oven and bake for 25–30 minutes. The cake is ready when a toothpick inserted into the center comes out clean. Allow it to cool completely in the pan on a wire rack.
The Frosting: A Creamy, Dreamy Finish
No cake is complete without a layer of silky, luscious frosting, and this cream cheese frosting is the perfect match for our Italian Cream Sheet Cake. It’s rich, smooth, and has just the right amount of sweetness to balance the nutty, coconut-filled cake.
Ready to take this cake to the next level? Let’s make some frosting magic!
7️⃣ Making the Frosting
Gather Your Ingredients
For this dreamy frosting, you’ll need:
✅ ½ cup unsalted butter, softened
✅ 8 ounces cream cheese, softened
✅ 4 cups powdered sugar
✅ 1 teaspoon vanilla extract
Step-by-Step Frosting Perfection
- Beat the Butter and Cream Cheese – In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy. This should take about 2–3 minutes on medium speed.
- Incorporate the Powdered Sugar – Gradually add the powdered sugar, one cup at a time, beating well after each addition. This ensures a smooth, lump-free frosting.
- Add Vanilla Extract – Stir in the vanilla extract for that final touch of flavor.
- Mix Until Fluffy – Continue beating until the frosting is light and fluffy. If it’s too thick, you can add a splash of milk to adjust the consistency. If it’s too thin, add a bit more powdered sugar.
This frosting is so good, you might find yourself sneaking spoonfuls of it before it even touches the cake. (No judgment here!)
8️⃣ Frosting the Cake Like a Pro
Once your cake has cooled completely, it’s time for the fun part—frosting!
- Spread It Evenly – Using an offset spatula or butter knife, spread the cream cheese frosting evenly over the top of the cake. The key is to work slowly and gently, making sure every inch is covered in that delicious creamy goodness.
- Add Garnishes – If you’re feeling fancy, sprinkle some additional shredded coconut and chopped pecans (or walnuts) over the top. This not only makes the cake look extra pretty but also adds even more texture and flavor.
9️⃣ Serving & Storing the Cake
How to Serve It
Slice this beauty into squares and serve at room temperature. The flavors meld beautifully after sitting for a bit, making each bite even more irresistible.
How to Store It
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Since the frosting contains cream cheese, it’s best to keep it chilled. Before serving, let it sit at room temperature for about 10–15 minutes to soften up.
Can You Freeze It?
Absolutely! If you want to make this cake ahead of time, you can freeze it (unfrosted) for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil before freezing. When ready to serve, thaw in the refrigerator overnight, then frost as usual.
Pro Tips & Variations
Want to make this cake even more special? Here are some fun twists to try:
✔ Make It a Layer Cake – Instead of a sheet cake, divide the batter into two 9-inch round cake pans and bake for 20–25 minutes. Stack the layers with extra frosting in between!
✔ Try a Toasted Coconut Topping – Toasting the coconut before sprinkling it on top adds an irresistible nutty flavor. Simply spread the shredded coconut on a baking sheet and bake at 350°F for 5–7 minutes, stirring occasionally until golden brown.
✔ Swap the Nuts – Not a fan of pecans? Walnuts, almonds, or even macadamia nuts make great substitutes!
✔ Add a Citrus Twist – Stir in a teaspoon of fresh lemon or orange zest into the frosting for a bright, refreshing touch.
Print
Italian Cream Sheet Cake
- Total Time: 50 minutes
Description
This Italian Cream Sheet Cake is a luscious dessert with a moist, tender crumb enriched by shredded coconut and pecans. Topped with silky cream cheese frosting, it’s perfect for celebrations or as a sweet indulgence anytime.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts
For the Cream Cheese Frosting:
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnish (optional):
- Additional shredded coconut
- Chopped pecans or walnuts
Instructions
1️⃣ Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, or coat it lightly with non-stick cooking spray.
2️⃣ Mix dry ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt.
3️⃣ Cream butter and sugar:
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolks one at a time, followed by the vanilla extract.
4️⃣ Combine wet and dry ingredients:
Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Stir until just combined. Fold in the shredded coconut and chopped pecans or walnuts.
5️⃣ Whip the egg whites:
In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter until well incorporated.
6️⃣ Bake the cake:
Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
7️⃣ Make the frosting:
In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.
8️⃣ Frost the cake:
Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Garnish with additional shredded coconut and chopped pecans or walnuts, if desired.
9️⃣ Serve and store:
Slice the Italian Cream Sheet Cake into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- For added flavor, toast the coconut and nuts before folding them into the batter or using them as garnish.
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- This cake freezes well; wrap slices individually in plastic wrap and store in an airtight container for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
Nutrition
- Serving Size: 12–16
